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  • The journey in search of The Sweet Life. //
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Three Cheese Ravioli with Italian sausage.
1 ♥
Roasted Tomatoes and Shrimp with Feta Cheese
3 ♥
Shrimp Linguini in a Lemon and Roasted Tomatoes Sauce 4 to 6 servings Ingredients 1/2 cup extra-virgin olive oil 1 lemon, zested 20 to 30 cherry tomatoes, roasted at 225 degrees in oven for three hours 1 pound linguine pasta 2 tablespoons olive oil 2 shallots, diced 2 garlic cloves, minced 16 ounces frozen shrimp 1/4 cup lemon juice (about 2 lemons) 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 cup chopped fresh flat-leaf parsley Directions ** For the lemon oil: **Combine the olive oil and the lemon zest in a small bowl and reserve. ** **For the pasta:Bring a large pot of salted water to a boil over high heat. Add the pasta andcook until tender but still firm to the bite, stirring occasionally, about 8to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid.Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Addthe shallots and garlic and cook for 2 minutes. Add the shrimp and cook untilpink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt,and pepper. Toss to combine. Add the roasted tomatoes. Using amesh sieve, strain the lemon zest out of the reserved lemon olive oil and addthe oil to the pasta. The zest can be discarded. Add some of the cooking waterto desired consistency. Add the chopped parsley to the pasta and toss tocombine. Serve immediately.
2 ♥
Chicken in Creamy Sun-Dried Tomato Sauce 1 cup Chablis or other dry white wine * 1/4 cup coarsely chopped pitted kalamata or oil-cured olives 2 tablespoons drained capers 2 cloves garlic, minced 1 (14 ounce) can artichoke hearts, drained and chopped 1 cup drained and coarsely chopped sun-dried tomatoes 8 (4 ounce) skinless, boneless chicken breast halves 1/2 cup chopped fresh basil leaves (optional) Hot cooked rice, egg noodles or mashed potatoes Directions Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 31/2-quart slow cooker. Add the chicken and turn to coat. Cover and cook on LOWfor 7 to 8 hours** or until the chicken is cooked through. Sprinkle with thebasil, if desired. Serve with the rice. (full recipe)
0 ♥
Italian Salad Romaine, cucumbers, red onion, tomatoes, black olives, italian cheese, dried cranberries, olive oil, bal. vinegar, red wine vinegar just a touch; salt, pepper, oregano, basil,garlic salt.  Toss well.
1 ♥
Pasta CarbonaraIn a large frying pan saute in olive oil, 1/2 sweet onion sliced thin, three large cloves of chopped garlic and three slices pf bacon or pancetta chopped into pieces.  Start with the bacon first to get it cooking.  After all above ingredients is cooked add about 1/2 pound of cooked pasta to pan (or as much as you can fit so you can toss it) after adding pasta toss with heavy cream, about two cups and grated cheese until cream starts to thicken.  I use the short curly pasta.  Finish with chopped fresh parsley.  Some people add eggs but I don’t.  Finished dish should be nice and creamy but not too thick.
11 ♥
I could used to this morning pace every day… a Mediterranean Egg White sandwich from Panera Bread.
0 ♥
Chicken Parmesan Sandwich with Fried Parmesan Spaghetti
37 ♥
Feta and Spinach Chicken
31 ♥
Penne A La Vodka Sauce
35 ♥
Grilled Chicken In Sun-Dried Tomato Alfredo Sauce
0 ♥
Getting ready to entertain for football with Sangria.
1 ♥
Tuscan Pork Chops!
32 ♥
The Q (Taken with Instagram at Queen City Q (The Q))
17 ♥
Roma Pasta and Steak
19 ♥
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